If you’ve ever stared into your fridge at a pack of ground beef and a few tortillas and thought, “I have no idea what to make,” these Beef Enchiladas are your perfect solution. They turn basic, inexpensive ingredients into a pan of cozy, cheesy comfort that feels like way more effort than it actually is. No special skills, no hard-to-find items—just simple steps and a big payoff.
I first leaned on this recipe on a weeknight when I was tired, hungry, and absolutely not in the mood for fussy cooking. I wanted something that felt like real dinner, not just another bowl of cereal or random sandwich. These easy beef enchiladas came together quickly, baked while I cleaned up the kitchen, and showed up on the table looking like I’d planned ahead all week.
This is especially helpful if cooking feels intimidating. You’re not juggling multiple pans or complicated techniques here. You brown some beef, stir in flavor, roll it up, pour sauce, and bake. The oven handles the last part while you set the table or just sit down for a minute. The recipe also forgives a lot—if your rolls aren’t perfect or some cheese spills out, it still bakes into something delicious.
It’s also a great way to clear out toppings hanging around in your fridge: that half-used sour cream, a stray avocado, some leftover lettuce, or a bit of cilantro. You can keep it simple or build a full “enchilada bar” with toppings on the side. Either way, this pan of beef enchiladas solves the daily “what’s for dinner?” problem fast, with a result that feels satisfying and comforting without being complicated.
All About Beef Enchiladas
Tools of the Trade & Core Ingredients
- 1 large skillet
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- 9×13-inch casserole or baking dish
- Cooking oil (for sautéing)
- Aluminum foil (optional, for easier cleanup or reheating)
- 1 lb ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- 1 tablespoon tomato paste
- 1 (4 oz) can diced green chiles
- Water (amount according to taco seasoning packet directions)
- 1 (15 oz) can red enchilada sauce
- 8 corn tortillas
- 3 cups shredded Mexican cheese blend, divided
- Sour cream, fresh cilantro, pico de gallo, diced avocado, shredded lettuce, sliced green onions, chopped red onions, cotija cheese, or hot sauce for serving
What to Do
- Cook the beef: Set a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned with no pink left. This usually takes about 6–8 minutes. Transfer the beef to a plate or bowl and carefully drain any excess fat from the skillet.
- Sauté the aromatics: Add a small drizzle of oil to the same skillet if it looks dry. Stir in the diced onion and cook over medium heat until it softens and turns slightly translucent, about 3–5 minutes. Add the minced garlic and cook for about 30 seconds, just until it smells fragrant. Don’t let the garlic brown or it can taste bitter.
- Season the filling: Return the cooked beef to the skillet with the onions and garlic. Sprinkle in the taco seasoning and add the tomato paste and diced green chiles. Pour in the amount of water called for on your taco seasoning packet. Stir well to combine and bring to a gentle simmer. Cook until most of the liquid has evaporated and the mixture is thick and saucy, about 3–5 minutes. The filling should be moist but not runny. Taste and add a little salt and pepper if needed.
- Prep the baking dish: Pour about 1/2 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish. Spread it out into an even layer. This helps keep the tortillas from sticking and drying out as they bake.
- Warm the tortillas (optional but helpful): If your corn tortillas are stiff and prone to cracking, warm them. You can wrap a stack in a damp paper towel and microwave for 20–30 seconds or quickly warm each in a dry skillet over medium heat. They should be pliable and easy to roll.
- Assemble the enchiladas: Place one tortilla on a clean surface. Spoon about 1/3 cup of the beef mixture in a line down the center. Sprinkle roughly 1/4 cup of shredded cheese over the beef. Roll the tortilla up snugly around the filling and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas, beef, and cheese, lining them up closely in the dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one gets coated. Sprinkle the rest of the shredded cheese over the top. Try to cover as much of the surface as possible so you get a nicely melted, bubbly cheese layer.
- Bake: Place the baking dish on the center rack of a preheated 350°F (175°C) oven. Bake uncovered for about 20 minutes, or until the cheese is fully melted and the sauce is bubbling gently around the edges. If you like a slightly more golden top, you can broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
- Rest and serve: Let the enchiladas sit for 5 minutes after baking. This quick rest makes them easier to scoop out without falling apart. Dish them up hot and finish with your favorite toppings like sour cream, cilantro, pico de gallo, avocado, lettuce, green onions, red onions, cotija, or hot sauce.
Can Beef Enchiladas be made ahead?
Yes, these beef enchiladas are very make-ahead friendly, which is great if you like to get dinner out of the way earlier in the day. You have a few options. You can prepare the filling and shred the cheese up to 2 days in advance and store each in airtight containers in the fridge. When you’re ready to eat, assemble and bake as directed. Or, you can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. If baking from cold, add about 5–10 extra minutes in the oven until everything is hot and bubbly. For freezing, assemble the enchiladas without baking, wrap well, and freeze for up to 2 months. Bake from frozen at 350°F, covered with foil, then uncover near the end. Always check that the center is hot and the cheese is fully melted before serving.
Why You Will Love This Easy Beef Enchiladas?
This beef enchiladas recipe earns a spot in your regular rotation because it hits all the marks: simple steps, familiar ingredients, and big flavor. It doesn’t require you to make your own sauce or tackle tricky techniques, so it’s friendly even if you’re new to cooking. The ground beef, taco seasoning, and tomato paste create a rich, savory filling with almost no effort. Corn tortillas keep it classic, and the generous cheese topping makes it feel special. You can easily stretch it to feed more people by adding beans or extra toppings on the side. Cleanup is straightforward since most of the action happens in one skillet and one baking dish. If cooking dinner usually stresses you out, these enchiladas give you a reliable, repeatable plan that feels doable on a busy weeknight but still satisfying enough for a casual get-together.
Serving Suggestions
These beef enchiladas are filling on their own, but a few simple sides make the meal feel complete without much extra work. Serve them with a basic green salad, chips and salsa, or some store-bought guacamole if you want things easy. If you have a bit more time, warm up some canned black beans or refried beans and season them with a squeeze of lime and a pinch of salt. Rice—plain, cilantro-lime, or Spanish-style—pairs really well and helps soak up extra sauce. On the plate, don’t skip toppings: a dollop of sour cream cools the spice, fresh cilantro or green onions add brightness, and a bit of shredded lettuce or diced avocado gives you some crunch and creaminess. For anyone who loves heat, put hot sauce or sliced jalapeños on the table so they can adjust their own spice level.
Answers to Popular Questions
How do I keep corn tortillas from cracking when I roll the enchiladas?
Corn tortillas can crack if they’re cold or too dry, which is frustrating when you’re trying to roll neat enchiladas. The easiest fix is to warm them before filling. You can wrap a stack in a damp paper towel and microwave for 20–30 seconds, or heat them briefly in a dry skillet. They should feel soft and flexible. If they still crack, try brushing or spraying them lightly with oil and warming them a little longer. Also, don’t overfill them—too much filling can cause tearing even if the tortilla is soft.
Can I use flour tortillas instead of corn tortillas?
Yes, you can swap in flour tortillas if you prefer their softer texture or if that’s what you have on hand. Use 8-inch flour tortillas and handle them gently, as they can get a bit soggy if oversoaked with sauce. To avoid this, don’t drown the bottom of the pan with too much sauce and don’t let the assembled dish sit too long before baking. Flour tortillas roll very easily, so they’re often more forgiving for beginners. Just keep in mind the flavor will be slightly different than classic corn tortilla enchiladas.
What if I don’t have taco seasoning—can I still make the filling?
You can definitely still make these enchiladas without a packet of taco seasoning. In place of it, use a simple mix of common spices: chili powder, ground cumin, garlic powder, onion powder, paprika, salt, and pepper. Start with about 2–3 teaspoons of chili powder and 1 teaspoon of cumin, then add smaller pinches of the others. Add the spices gradually and taste as you go so you don’t overdo it. You may also want to add a small pinch of sugar if the flavor tastes too sharp.
How do I know when the enchiladas are fully heated through?
It’s not always obvious when a pan of enchiladas is heated properly, especially if you’ve made them ahead or started from cold. A good sign is when the sauce is bubbling around the edges and the cheese is completely melted. For extra certainty, insert a knife into the center and touch it carefully—it should feel very hot. If you have an instant-read thermometer, the middle should reach at least 165°F. If the top is browning too quickly before the center is hot, loosely cover the dish with foil and continue baking.
Can I lighten this recipe up without losing flavor?
Yes, you can make a lighter version while still keeping the dish satisfying. Swap the regular ground beef for lean ground beef or even ground turkey. Use a reduced-fat Mexican cheese blend and go a bit lighter on the amount if you’d like. You can also stir black beans or finely chopped vegetables like bell peppers or zucchini into the beef mixture to bulk it up with fewer calories. When serving, focus on fresh toppings like shredded lettuce, tomatoes, and salsa instead of extra cheese. Season well and taste the filling before assembling so you don’t lose flavor as you adjust ingredients.
Beef Enchiladas
Equipment
- large skillet
- 9x13-inch casserole dish
- Oven
Ingredients
Beef Filling:
- 1 lb. ground beef
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 1 1 oz. packet taco seasoning
- 1 tablespoon tomato paste
- 1 4 oz. can diced green chiles
Assembly:
- 1 15 oz. can red enchilada sauce
- 8 corn tortillas
- 3 cups Mexican cheese blend shredded and divided
Optional Toppings:
- sour cream
- fresh cilantro
- pico de gallo
- diced avocado
- shredded lettuce
- sliced green onions
- chopped red onions
- cotija cheese
- hot sauce
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish and spread 1/2 cup of the enchilada sauce across the bottom.
For the Filling:
- Warm a large skillet over medium-high heat. Add the ground beef and cook, breaking it into pieces, until browned and no longer pink. Transfer the meat to a plate and pour off any excess fat from the skillet.
- Return the pan to medium heat and add a splash of oil if the skillet is dry. Sauté the diced onion until soft, then stir in the minced garlic and cook for about 30 seconds until fragrant.
- Put the cooked beef back into the skillet. Mix in the taco seasoning packet, tomato paste, diced green chiles, and the amount of water called for on the seasoning packet. Reduce the heat and simmer until most of the liquid has evaporated. Taste and adjust with salt and pepper as needed.
For Assembly and Baking:
- Place about 1/3 cup of the beef mixture in a line down the center of a tortilla, sprinkle with roughly 1/4 cup shredded cheese, roll the tortilla tightly, and set it seam-side down in the prepared dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, then scatter the remaining 1 cup of shredded cheese on top.
- Bake uncovered on the center rack at 350°F (175°C) for about 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and serve immediately, offering sour cream, cilantro, pico de gallo, avocado, lettuce, green or red onions, cotija cheese, or hot sauce as desired.